Mustard & Rosemary Grilled Chicken
This is one of those recipes that pack a lot of flavour without requiring too much fuss. The mustard-rosemary marinade is applied just 10 minutes prior to grilling and because the chicken is pounded to a 1" thickness, the chicken cooks up fast! Have this chicken as an entrée or slice it up and use it in sandwiches and wraps.
- meat tenderizer hammer
- meat thermometer
- 3 large boneless skinless chicken breasts chicken tenders removed
- ¼ cup Dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon cider vinegar you can substitute 1 tablespoon of lemon juice
- 1½ tablespoons rosemary chopped
- 1 tablespoon kosher salt
- ½ teaspoon ground pepper
- Heat the barbecue on high. Once preheated, lower the temperature to medium.
- Remove the chicken tenders from the chicken breasts and reserve the tenders for another use. Cut each chicken breast into two pieces before pounding and then make two deep slashes with a sharp knife. Pound the chicken to about 1" thickness. ( I usually put the chicken breasts between two sheets of parchment paper and then pound with a meat tenderizer hammer.)
- Salt and pepper both sides of the chicken breasts.
- Mix the Dijon, mayonnaise, cider vinegar and chopped rosemary. Spread over the chicken. Set aside for 10 minutes.
- Grill until cooked through which is when a meat thermometer registers 165°F.
- Serve as an entrée or slice and use in a sandwich.
Calories: 135kcalCarbohydrates: 2gProtein: 19gFat: 6gSaturated Fat: 1gCholesterol: 56mgSodium: 2042mgPotassium: 335mgFiber: 1gSugar: 1gVitamin A: 49IUVitamin C: 2mgCalcium: 23mgIron: 1mg
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